Windset Farms: Roasted Red Pepper Stuffed Turkey Breast

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is less expensive and still provides a creamy texture.

Preheat the oven to 375°F (190°C).

Open the turkey breast slightly to create a pocket.

Season the inside of the turkey breast with salt and fresh thyme.

Spread goat cheese inside the turkey breast to help the stuffing stick.

Add roasted red pepper puree into the turkey breast.

Lay out five pieces of butcher's twine under the turkey breast.

Roll the turkey breast up and tie it with the butcher's twine, not too tight.

Cut off any uneven parts of the string for visual purposes.

Season the outside of the turkey breast again with salt and pepper.

Place the turkey breast on a baking tray lined with tin foil, creating a pocket to protect the stuffing.

Roast in the preheated oven for 45 minutes.

Prepare a vinaigrette by blending 1 cup roasted red peppers, 1 cup red wine vinegar, 2 cups canola oil, 1/2 cup honey, 2 tablespoons salt, and 2 to 4 tablespoons flat leaf Italian parsley until smooth.

After 45 minutes, remove the turkey from the oven and cut off the string.

Place the turkey breast on a platter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens